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Vegan Breakfast Crunchwrap with Tofu, Hash Browns, and Jalapeño Sauce Recipe

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3.8 from 8 reviews

This Breakfast Crunchwrap is a flavorful vegan morning meal that combines crispy hash browns, seasoned tofu scramble, vegan bacon, and melty vegan cheddar all wrapped in a toasted flour tortilla. Served with a zesty pickled jalapeño sour cream sauce, it’s a satisfying and hearty breakfast that’s perfect for a weekend brunch or a special weekday treat.

Ingredients

Tofu Scramble

  • 1 tablespoon olive oil (for tofu – 15mL)
  • 14 ounces firm tofu (pressed and crumbled – 400g)
  • 1/2 teaspoon turmeric (1g)
  • 1/2 teaspoon garlic powder (1.5g)
  • 1/2 teaspoon onion powder (1.5g)
  • 2 tablespoons nutritional yeast (10g)
  • 1/2 teaspoon fine sea salt (3g)
  • 2 tablespoons unsweetened plant milk (30mL)
  • 1/4 cup green onions (thinly sliced – 15g)

Crunchwrap Assembly

  • 4 frozen hash brown patties (about 360g)
  • 8 slices vegan bacon (chopped)
  • 4 large flour tortillas (10 inch)
  • 1 cup vegan shredded cheddar (120g)

Jalapeño Sauce

  • 1/2 cup vegan sour cream (120g)
  • 2 tablespoons pickled jalapeños (minced – 30g)
  • 1 tablespoon fresh lime juice (15mL)
  • 1 small garlic clove (minced)
  • 1/4 teaspoon smoked paprika (0.5g)
  • 1/3 teaspoon fine sea salt (1g)

Instructions

  1. Make the Jalapeño Sauce: In a small bowl, combine the vegan sour cream, minced pickled jalapeños, lime juice, garlic, smoked paprika, and salt. Stir well and refrigerate the sauce while you prepare the filling to allow the flavors to meld.
  2. Cook the Tofu Filling: Heat the olive oil in a skillet over medium heat. Add the crumbled tofu and cook for 3-4 minutes, letting some of the moisture evaporate to help achieve the right texture.
  3. Season the Tofu: Stir in turmeric, garlic powder, onion powder, nutritional yeast, and salt. Continue cooking for another 3-4 minutes so the tofu absorbs the spices fully.
  4. Add Plant Milk: Pour in the unsweetened plant milk and cook for 1-2 minutes more until the scramble is creamy but not wet. Then turn off the heat.
  5. Finish the Tofu Scramble: Fold in the thinly sliced green onions gently. Set the tofu scramble aside while you prepare the hash browns.
  6. Cook Hash Browns: Prepare the frozen hash brown patties according to their package instructions until they are golden brown and crisp.
  7. Assemble the Crunchwrap: Lay one large flour tortilla flat on your workspace. Spread about 2 tablespoons (30 milliliters) of the jalapeño sauce in the center of the tortilla, forming a circle about 5 inches (12 centimeters) wide.
  8. Add the Fillings: Place one cooked hash brown patty on top of the sauce. Add a generous scoop of the tofu scramble, sprinkle chopped vegan bacon over it, and top with about 1/4 cup (30 grams) of shredded vegan cheddar.
  9. Wrap the Crunchwrap: Gently fold the edges of the tortilla up and over the filling, creating small overlapping pleats all around until the filling is fully enclosed. If there is extra filling or a gap, use a portion of another flour tortilla piece to fill it in.
  10. Seal by Flipping: Carefully flip the wrapped crunchwrap so the folded side is down; this seals the pleats and ensures it stays intact while cooking.
  11. Toast the Crunchwrap: Heat a clean skillet over medium heat. Place the crunchwrap seam-side down and cook for 2-3 minutes, pressing lightly with a spatula until the tortilla is golden brown and crisp.
  12. Flip and Finish Cooking: Flip the crunchwrap to the other side, cooking another 2-3 minutes until crisp, heated through, and the vegan cheddar is melted inside.
  13. Serve Warm: Repeat the assembly and cooking process for the remaining crunchwraps. Serve immediately while warm for best taste and texture.

Notes

  • Pressing the tofu thoroughly before crumbling helps achieve a better texture without excess moisture.
  • The plant milk should be unsweetened to avoid altering the savory flavor of the scramble.
  • If you prefer, substitute vegan bacon with your favorite plant-based breakfast sausage or omit for a simpler crunchwrap.
  • Use a non-stick skillet or lightly grease your pan to prevent sticking during the toasting step.
  • The jalapeño sauce can be made ahead and refrigerated for up to 3 days to develop more flavor.
  • Adjust the amount of pickled jalapeños in the sauce based on your heat preference.
  • To keep the crunchwraps warm if making multiple, place them in a low oven (about 200°F/93°C) on a baking sheet.

Find it online: https://marthatasty.com/vegan-breakfast-crunchwrap-with-tofu-hash-browns-and-jalapeno-sauce-recipe/